Advances in Food Technology and Nutrition Sciences – Open Journal
Editor- In-Chief : George F.Grant, phd. Title proper: Advances in Food Technology and Nutrition Sciences Subject: Food Technology and Nutrition Sciences ISSN: 2377-8350 Publisher: Openventio Publishers Dates of publication: 2015 Frequency & Medium: Half-yearly , Online Language: English Country: India Indexed by: CROSSREF , ROAD , THE KEEPERS Title DOI of the Journal : http://doi.org/10.17140/issn.2377-8350
Dehydration of Apricot under different Preservation Techniques
Objective The browning phenomenon in fruits, particularly in apples, is a result of various enzymatic reactions, with polyphenol oxidases (PPOs) being the primary culprits. These enzymes catalyze the oxidation of phenolic compounds in the presence of oxygen, leading to the production of brown pigments, and compromising the quality, texture, and appearance of fruits. Aims This study aimed to investigate methods for mitigating enzymatic browning in apples by targeting the activity of PPO through the application of chemical treatments. Given the adverse impact of enzymatic browning on the sensory and nutritional qualities of apples, the research explored strategies involving chelating agents, antioxidants, agents of firmness, and acidifying agents. Methods Effective pre-treatment of apple samples was essential to overcome the natural cuticle barrier, thereby optimizing the efficacy of subsequent chemical interventions. The research revolved around the application of chelating agents, antioxidants, agents of firmness, and acidifying agents to suppress PPO activity. The systematic evaluation considered various concentrations of ascorbic acid, potassium metabisulfite (KMS), and sodium benzoate under diverse temperature and potential hydrogen (pH) conditions. Results The findings underscored the effectiveness of a variety of chemical treatments in inhibiting PPO activity, resulting in a noteworthy reduction in enzymatic browning in apples. Ascorbic acid exhibited substantial PPO inhibition at specific concentrations, while KMS and sodium benzoate demonstrated varying degrees of inhibition, ranging from moderate to prominent. Notably, the combination of KMS and sodium benzoate at an optimal concentration emerged as a highly effective approach, effectively preventing enzymatic browning across diverse conditions. Conclusion In conclusion, this research emphasizes the efficacy of chemical treatments, encompassing chelating agents, antioxidants, agents of firmness, and acidifying agents, in mitigating PPO activity and controlling enzymatic browning in apples. The synergistic effect of potassium metabisulfite and sodium benzoate displays significant promise, offering a viable solution to extend the shelf life of apples while preserving their sensory and nutritional attributes. These findings hold substantial significance in the realm of food preservation, with the potential to contribute to addressing global food scarcity challenges.
Controlling Enzymatic Browning in Apples: Inhibiting Polyphenol Oxidases Activity
Physio-Chemical Analysis of Drinking Water in Populated Villages of District Skardu
Objective The purpose of this study was to establish whether the water used by inhabitants of the five surrounding village communities of Kachura, Qomra, Kwardu, Hoto, and Gamba in the district of Skardu Gilgit-Baltistan is portable or not for human consumption. Skardu is located at 35°17’25”N 75°38’40”E, with an elevation of 2,228 meters above sea level in Northeastern Pakistan. Methods Three water samples were collected from each of the 5 villages in the district. Total dissolved solids (TDS), total suspended solids (TSS), total solids (TS), total hardness (TH), calcium, magnesium, total alkalinity (TA), chloride, nitrate, conductivity, sodium, and potassium were determined using established chemical analysis techniques, according to recommended World Health Organization (WHO) standards. Results The findings showed that water samples had not been treated before being consumed by people. Variations between the communities were found when the parameters were analyzed. TSS ranged from 11 to 44 mg/L; total solids ranged from 94 to 392 mg/L; and TDS ranged from 82 to 348 mg/L. Calcium varied from 72 to 232 mg/L, magnesium ranged from 16 to 88 mg/L, and total hardness ranged from 88 to 320 mg/L. Chloride levels ranged from 8 to 12 mg/L, total alkalinity was between 72 and 248 mg/L, and nitrate levels were within acceptable bounds. Water conductivity varied between 139 and 612 S/cm. While potassium ranged from 49 to 147 mg/mL, sodium ranged from 33 to 118 mg/mL. Notably, the water samples from Kwardu, Hoto, Gamba, and Kachura had potassium levels that were higher than allowed. Only three of the samples taken from the village of Qomrah were within acceptable ranges. Conclusion According to the study’s findings, water samples from the Skardu district were not treated before being consumed by people. The high potassium content in drinking water increases the risk of hyperkalemia and can cause serious health issues, especially in people with kidney, cardiac, and diabetes conditions. Consequently, it is recommended to use reverse osmosis (RO) to remove excess potassium from water. Also, it is advised to boil drinking water before consuming to kill microbes. To reduce potential health hazards connected with drinking untreated water, it is essential to increase the local residents’ awareness of waterborne issues.
Understanding the Basics of Nutrition for People with Disabilities
A certain percentage of individuals in any society have disabilities, which can be further complicated by the presence of disease. This can create additional burdens in their lives, making it essential to provide them with adequate attention and satisfactory care to alleviate their difficulties. Good nutrition, both in terms of quantity and quality, is an important factor in human life. This article serves as a reminder of the basics of healthy nutrition for all individuals while also highlighting the challenges related to nutrition for those with disabilities and disease conditions. Research has shown that people with disabilities and chronic diseases are often malnourished. For patients who have difficulty with swallowing and/or have gastrointestinal disorders, nutrition support therapy in the form of enteral or parenteral nutrition must be employed. This article includes a brief description of the tubes that are used in artificial feeding. Decisions on tube feeding should be made carefully, taking into consideration the quality of life on a case-by-case basis. Oral nutritional supplements can be used to provide all essential nutrients based on the type of disability and medical condition. There is a need for more research concerning the area of nutrition for individuals with disabilities, and specialized training of involved healthcare professionals is a necessity. From a public health perspective, raising awareness about all types of disabilities among families, educators, healthcare providers, and the public should be a priority.
Diet-Mediated Dilated Cardiomyopathy in the Canine
Dilated cardiomyopathy (DCM) is a disease of the heart muscle resulting in decreased myocardial function and is the second most common myopathy in canine. Previously, canine dilated cardiomyopathy was considered to be an inherited disease among large and giant breeds, however, recent reports suggest a possible link between certain grain-free diets and this condition. Several investigations into the incidence of this condition in relationship to grain-free diet consumption have been conducted in recent years. The most recent research shows a static overall trend in the incidence of DCM despite a five-fold increase in the sales of grain-free pet foods. Inadequate intake of protein, taurine, and specific sulfur-containing amino acids may have a potential role in the development of DCM, as these nutrients are crucial for cardiac muscle development and function. However, significant research remains to be done on the topic to discern any potential definitive causation.
Nutritional Evaluation of Quince Fruit of Baltistan Region and Development of Value-added Products
Introduction Quince fruit (Cydonia oblonga) belongs to the genus Cydonia, found in Skardu Gilgit Baltistan. It is found at an altitude of up to 8000 feet. It is called bahi in Urdu and shadool in Balti. Quince fruit is among the untapped fruits in Pakistan. It is highly nutritious and has great medicinal and economical value. Quince is anti-carcinogenic, anti-inflammatory, and known as hypoglycemic, the fruit has a cooling effect and provides energy to the brain and heart thus its regular use maintains proper health. Methods Quince fruit value-added products were created, such as nectar and jam. Fruits purchased from Skardu were washed, graded, and inspected to remove diseased seeds and infected portions. We sliced the fruit, cooked it, and then weighed the pulp before adding sugar and other additives. All process parameters are standardized. The fruit and developed products were examined for physical, organoleptic, and chemical parameters. Results The edible portion of fruit was analyzed for proximate composition, physical parameters, and mineral content, and total sugars were found to be 9.4%, reducing sugars to be 5.8%, total soluble solids to be 12.2%, moisture to be 84.1%, and fiber to be 1.6%. The acidity is 1.25 and the vitamin C content is 19.6 mg/100 g. Fruit nectar and jam were developed and tested as value-added products. Fruit nectar contained more vitamin C (17.8) as compared to fruit jam (12.3). Total soluble solids (TSS)/brix of fruit nectar (64° B) and fruit jam (68° B) were measured. the products examined for organoleptic evaluation. Conclusion It has been determined that quince fruit is highly nutritious and can be used as a therapeutic food. The developed value-added products nectar and jam were liked very much and got the highest score; therefore, considering their nutritive value and palatability, both nectar and jam can be developed commercially for human consumption and can be used as a new source of income generation for rural communities in Gilgit-Baltistan.
Chemical Composition of Fruit Peels Essential Oil from Citrus Species and their Antimicrobial Efficacy as Biopreservatives
Aim Extraction, chemical determination and comparison of essential oil (EO) composition from the peel oil of three varieties of citrus, sweet lime (Citrus limetta, Meetha Nimbu), lemon (C. limon) and acid lime (C. aurantifolia, Kagzi Nimbu) and their antimicrobial efficacy as preservative in food spoilage was studied. Material and Methods The extraction from all the three types lemon peel oil was done using clevenger apparatus and the chemical constituents of lemon peel EO analyzed by GC-MS. The antagonistic activity of lemon peel EO and 50% methanolic extract from peel residue left after EO extraction was studied against common food borne pathogens like Staphylococcus aureus, S. epidermidis, Bacillus cereus, B. subtilis, Bacillus sp., Listeria monocytogenes, Micrococcus luteus, Escherichia coli, Klebsiella sp. and Pseudomonas aeruginosa by agar well diffusion assay. The test fungal species were Rhizopus sp., Rhizomucor sp., Alternaria sp., Aspergillus fumigatus, A. niger, Aspergillus sp. and Penicillium sp. Results The chemical constituents of lemon peel EO analyzed by GC-MS showed 22 constituents with limonene (39-92%), β-myrcene (0.08-2.57%), α-terpineol (0.3-7.3%), α- and β-pinene (0.2-25.4%) as major ingredients and 1-Octanol, cis-linalool oxide, sabinene as minor constituents. It was found that lemon peel oil exhibited wide range of antimicrobial activity against both groups of bacteria with highest inhibition of zone produced against Bacillus mycoides and B. cereus 34 mm and 28 mm respectively and against fungi Rhizopus sp. and Aspergillus sp. (34 mm and 28 mm respectively). In contrast to EO, the peel extract produced widest zone of inhibition against Staphylococcus aureus followed by S. epidermidis and B. subtilis (IZD of 15, 13 and 13 mm respectively) and in case of fungus, peel extract was most effective against Alternaria sp. and Rhizopus sp. (IZD 26 mm, 17 mm respectively). Conclusion These studies illustrated that antioxidant and antimicrobial activity of EO was much better than its lemon peel extract and has potential to be used as biopreservative in food spoilage.
Assessment of Awareness and Opinion: Grape Seed Extract’s Health Benefits
Objective To determine pharmacy students’ opinion and knowledge of the role and overall health benefits of dietary and herbal supplements such as grape seed extract. Methods Forty-two pharmacy school students were asked to complete an online survey to assess their opinion and knowledge of the overall health benefits of grape seed extract using Likert-scale type questions. Results Respondents were given an optional survey which received a 100% response rate. The students were asked nine-demographic questions, four-general lifestyle opinion questions, and five-opinion questions on grape seed extract and its overall health benefits. When investigating students’ responses, there was a significant variation between those that agreed to feeling comfortable enough to recommend grape seed extract to a patient with high blood pressure and agreeing to not looking in research evidence to make themselves aware of the benefit of grape seed extract in lowering blood pressure (p value=0.021). The scores of the five knowledge questions asked to the participants averaged 63.3%, with most of the students scoring below average (n=22, 52.4%). The question that received the highest rate of correct answers was question #2 that states that grape seed extract can improve blood flow (n=29, 69%). When investigating significance in response to blood-related questions (Q# 1,2,5) vs other organ-related questions (Q# 3,4), the results were significant (p value<0.001). Conclusion Our results indicated that pharmacy students have a split general lifestyle opinion (n=22, 50%) when believing that grape seed extract had many benefits in lowering blood pressure. This study also indicated that first-year pharmacy students have limited knowledge of the application of grape seed extract in hypertension with an average passing score of 63.3% and over half (52.4%) of the students scoring below average. Results from this study additionally showed that demographic factors such as age, residence prior to attending pharmacy school and number of years worked prior to pharmacy school were significant in predicting the knowledge and opinion of grape seed extract. This supports the need to integrate more herbal product education within our pharmacy school modules. As patients become more interested in natural product therapies, it is the job of pharmacy students and pharmacists to educate themselves so they can aid in optimal care of all patients.
Price Comparison of Moringa in the Greater District of Columbia Area, United States of America
Introduction Moringa oleifera (MO) is a nutritional herbal supplement that grows in many subtropical and tropical regions of the world including India, Africa, North and South America, and Asia. The purpose of this study is to review recent clinical studies regarding the health benefits of MO as well as investigate the availability and relative pricing of MO among retail local and online stores for the various Moringa dosage forms. Method In this study, price variations and availability of MO in 18 retail companies that serve the District of Columbia, Maryland, and Virginia region were investigated. Price comparisons of the three major formulations of MO-powder, capsules, and tea-were performed through store-to-store and online searches. Results This investigation on retail selling pricing of Moringa has shown that Moringa is a very affordable and accessible product in the greater District of Columbia, Maryland, Virginia region. However, we found a major gap and range in prices among the dosage forms and among the 18 stores included in our study. The average selling price per day for all dosage forms is $0.39, ranging from $0.31 to $0.55. The powder is the most commonly carried dosage form of the supplement, and also has the greatest variation in pricing among the stores. In addition, it was noted that the capsule is the most expensive dosage form ($0.55 vs. $0.31 for the powder and tea forms) for daily dosing. A comparison of cost per gram per day dosing was done and shows that there are significant differences in the selling price among the three dosage forms with a p-value of less than 0.05. Discussion MO has many health benefits and is an excellent value as a nutritional supplement. Numerous studies have shown Moringa to have excellent anti-inflammatory, antioxidant, and antimicrobial activity. In the evaluation of dosage price per day, it was found that for over half of the stores (56%; n=16) the Moringa powder was under $0.50, while for three-fourths of the stores (75%; n=12) it was under $1.00. Moringa is readily available in most stores. Over two-thirds (67%; n=11) of the stores carry all three dosage forms. However, there is a major gap range in the price per day and the daily dose quantity of the herb for each dosage form. The powder dosage form was found to be the most readily available form of the supplement and the least expensive. Conclusion It was found that Moringa is relatively inexpensive and is a great value for the health benefits obtained. The powder dosage form is the most readily available form while the capsule is the most expensive dosage form. It is important to emphasize in pharmacist counseling sessions that patients should shop around and compare prices when choosing their desired Moringa product.
Potential Properties of Guabiroba (Campomanesia xanthocarpa O. Berg) Processing: A Native Brazilian Fruit
Guabiroba (Campomanesia xanthocarpa O. Berg) is a native Brazilian fruit with an important nutritional value and a great economic potential for processing. This fruit is a source of fibers, carbohydrates, potassium, and bioactive compounds, such as polyphenols, carotenoids, and Vitamin C. The phytochemicals of guabiroba are elucidated regarding their high antioxidant activity, which is related to human health benefits when introduced into a dietary routine. In addition, the antioxidant property of this native fruit can act as a natural preservative against oxidative and enzymatic reactions, and microbiological spoilage, extending the shelf-life of food. Thus, the addition of guabiroba in the development of new products, in addition to improving the functionality of the food, can reduce the use of chemical additives. Studies related to encouraging the use of guabiroba in food formulation, as well as the use of emerging technologies in the processing of this native fruit, become the basis of this review that aims to expand the knowledge of this Brazilian fruit and enhance its application in the food industry.
Nutritional Interventions for Surgical Patients
During a state of trauma, such as injury or surgery, the body’s nutritional needs are expected to increase. The body enters a higher metabolic state and requires more energy, the immune system is weakened due to stress, and persistent inflammation delays full return to normal function. Surgical nutritional interventions have demonstrated that targeted nutrition can enhance outcomes in acute patients and chronic conditions. This paper reviews the state of the clinical evidence on nutrition as a remedy for improving musculoskeletal and surgical patient outcomes.
Development of Yoghurt Spread from Goat Milk and its Qualitative Valorization Using Chia Seed Oil
Aim Present study was conducted with a theme to develop yoghurt spread from goat milk owing to its therapeutic significance and ameliorate nutritional value and quality of the finished product via supplementation of chia seed oil. Methodology Four treatments (T0, T1, T2 and T3) possessing varying concentrations of chia seed oil (0, 2, 4 and 6%) were formulated and the first was opted as control. Samples were evaluated on 0th, 10th and 20th day for physicochemical (pH, acidity, TSS, total protein, fat), microbiological (total plate count) and sensory acceptance. Results Significant changes (increasing or decreasing trends) were perceived in all physicochemical parameters as the storage span progressed however minute differences were observed among different treatments except moisture content which varied significantly among different formulations. Total microbial count also increased with increase in storage days however decreased with increase in concentration of chia seed oil. Sensorial attributes particularly product acceptability was considerably reduced at the end of storage period. Conclusion Generally, addition of chia seed oil at different concentration to yoghurt spread improves the sensory properties and overall acceptability, extends the shelf life and enhances nutrition values. Goat milk is preferable to cow milk owing to essential nutrients it provides to infants and substantial therapeutic significance.
The research-teaching nexus is the pinnacle of academic activity. As a scientist and educator, my overall objective is to give students access to cutting-edge research and help them develop high order inquiry skills. In addition, as research and thesis writing frequently involves the development of new complex reading skills associated with comprehension and synthesis of a tremendous volume of information, along with in-depth critical analysis, evaluation, and elegant academic writing style, I decided to assign this editorial to my 2020-Biochemical Nutrition graduate students. As my students have diverse educational and cultural backgrounds and have been exposed to a variety of tech-based learning, we decided to summarize here recent advances in omics research in avian species to facilitate the discussion by asking new questions, which may help open new vistas for future investigations. By following the “scaffolded” approach, my students highlighted progress in Transcriptomics (Komp M and Bowie R), Proteomics (Tabler T and Lee T), Kinomics (Hernandez RM and Zuo B), Epigenomics (Ferver A), Metabolomics (Maynard C and Mullenix G), and Microbiomics (Teyssier JR and Bodle B). I would like to thank my students for their motivation, dedication, determination, perseverance, connection, consistency, and support. I would also like to thank AFTNS-OJ for inviting me to write this editorial and I hope by getting my students involved would promote their curiosity, help them understand complex questions, explore more sources, stimulate their independent thinking, and create research- and question-mindsets.
Influence of Nutritional Awareness on Grocery Shopping by Kuwaiti Parents in Relation to Children Nutrition
Background Caregivers, specifically parents, are ultimately responsible for the nutrition of children living in the household, in spite of the children’s preferences for food items. There have been no studies on the relationship between the nutritional knowledge level of Kuwaiti parents who grocery shop and their children’s nutrition. Therefore, this study was carried out to explore grocery shopping patterns of Kuwaiti parents in relation to their children's eating habits. Methods A questionnaire was administered by 4 of the authors through face-to-face interviews with 100 Kuwaiti parents who grocery shop for their families. The questionnaire was designed to cover three main categories: demographics, parents’ nutritional knowledge, and children’s nutrition. Subjects were interviewed at random at 6 supermarket locations. Data were analyzed utilizing a SPSS statistical package and the Chi–Square test was used to examine the association between variables at the p<0.05 level of significance. Results Demographic data of respondents showed that 92% were married, 66% were females, 61% were university graduates, and 84% allowed children to choose food items while shopping. Children’s age ranged from 2 to 18-years. Results indicated that the media was the main source of nutrition knowledge of participants. About 50% were familiar with food labels, 74% were shopping for nutrition claims and most parents (60%) were shopping for low-fat products. Analysis of data revealed several associations among demographics, nutrition knowledge of parents and nutrition of children. Conclusion This study is the first of its type to be carried out in Kuwait. It revealed several important aspects of parents’ background and awareness of nutrition as influencing factors on their grocery shopping. It is hoped that this line of research will be expanded, for the benefit of children’s health and avoidance of future nutrition-related diseases.
Dietary Recommendation in Diabetes Care: Carbohydrate Counting and Caloric Content of Nigerian Foods
The prevalence of diabetes mellitus is rising globally and even more in low and middle-income countries such as Nigeria. Optimal management of the disease is important to improve survival and prevent or delay its complications. Lifestyle management is a standard universal approach in optimizing the care given to diabetic patients. Dietary management is the central link in lifestyle modifications of individuals living with diabetes. Medical nutrition therapy (MNT) is a systematic therapeutic approach of assessing the nutritional needs of an individual, determining nutritional goals, counselling the clients on how to achieve the goals, prescribing and monitoring meal plans to achieve the goals. It is evidence-based, effective and highly recommended. All carers of the diabetes patient, including the health workers and the family members of the patients, need to have basic understanding of medical nutrition therapy but the efforts should be coordinated by licensed dietitians. There are evidences that adherence to prescribed calories is effective in the control of cardiovascular risk factors such as blood glucose, weight, lipid profile and blood pressure. However, prescription of calories should be based on thoughtful consideration of the nutritional needs, weight goal, personal preferences and tastes and cultural practices of individuals living with diabetes mellitus. Food pyramids give a graphical illustration on the recommended classes and servings of food. Six to eleven servings per day of carbohydrates, 3-5 servings per day of vegetables, 2-4 servings per day of fruit, 2-3 servings per day of dairy products and 2-3 servings per day of fish are the recommended proportions of the different classes of foods for an adult on an average of 2000 calories. Carbohydrate counting, taken with appropriate insulin dosing and physical activity, has been demonstrated to be effective in optimizing the glycaemic control of patients on multiple daily insulin injections. There are challenges in doing this in Nigeria due to lack of food labels. The caloric contents of common Nigerian foods are highlighted so as to help in achieving dietary goals.
Combining Ability Analysis in Sweet Corn (Zea Mays Saccharrata L.) Using Line by Tester Design
Aim The purpose of this study was to investigate the different combination of testcrosses for morphological and yield relating traits and to investigate general combining ability of the inbred lines. Materials and Methods This research was conducted at The University of Agriculture Peshawar, Pakistan during 2016. Line x-tester analysis was used to test general combining ability (GCA) effects of 24 S4 lines of sweet corn. Alpha lattice design with two replications and two checks was used during the experiment. Research data were recorded on various flowering, morphological and yield parameters. Results Highly significant variations were recorded among the testcrosses for the studied traits except anthesis silking interval (ASI), 100-kernel weight. Minimum days to tasseling (48-days) and silking (53.5-days) was exhibited by pop-syn-swt (9-4)×synthetic sweet. GCA effect was -2.14 for tasseling and -2.00 for silking. Maximum value (3.5-days) for ASI was recorded for Pop-synswt 1(8-3)×synthetic sweet, while GCA effect for ASI was -0.71. Lowest plant height (129.8 cm) was recorded for pop-syn-swt 1(3-3)×synthetic sweet, while GCA effect for plant height was observed to be -14.79. Maximum cob length (16.6 cm) was revealed by pop-syn-swt 1(12-2)×synthetic sweet. For cob length GCA effect of 1.01 was recorded. Maximum 100 kernel weight (31.3 g) was estimated for pop-syn-swt 1(2-1)×synthetic sweet. GCA effect of 1.85 was recorded for 100-kernel weight. Highest mean (7143.9 kg ha-1) for grain yield was recorded for pop-syn-swt 1(9-4)×synthetic sweet. GCA effect for grain yield was found to be 1370.93. Conclusion Generally a low GCA value, either positive or negative indicates that the mean of a parent does not largely vary from its offsprings. In contrast, high GCA value suggests that parent is either superior or inferior to the general mean and it has high heritability and less environmental effects. Based on the findings in this research, the above mentioned testcrosses can be included in future sweet corn breeding programs where early flowering and yield attributes is desired.
Determination of Aflatoxin in Maize Produced in Two Regions of Togo
Objective Some species of fungi produce toxins that can contaminate many food products. For example, toxigenic strains of the Ascomycetes Aspergillus flavus and Aspergillus parasiticus are responsible for the secretion of aflatoxin in maize. In this work, we proposed to study the aflatoxin contamination of maize produced in two regions of Togo (region Maritime and region des Plateaux) and intended for human consumption. Materials and Methods For this purpose, 50 maize samples (25 from each of the two regions) were randomly collected in Togo and subjected to AflaTest analysis, using a VICAM. Results Our results showed that all 50 maize samples tested were contaminated with aflatoxin. However, maize from region des Plateaux showed a higher-level of contamination with aflatoxin levels ranging from 0.17 to 1600 ppb, compared to 1.4 to 450 ppb for region Maritime. Conclusion Such levels often far exceed established reference standards, raising the crucial issue of the consumption habits of exposed populations in relation to food safety.
The Nutritional Composition and Health Benefits of Lincang Walnuts
Background Although there is considerable information on the nutritional composition of the common walnut, information on the iron walnut is scarce. Aim To analyze the nutritional composition of Lincang walnuts (which belong to the species Juglans sigillata L., also known as the iron walnut) and if they confer any advantages over Xinjiang or Californian walnuts (both Juglans regia L. or common walnut). Results Nutrients of particular nutritional significance in Lincang walnuts (both regular and old tree) were protein (5.9 and 5.6 g/30 g serve), dietary fiber (6.5 and 6.7 g/30 g serve), vitamin B6 (0.87 and 0.93 mg/30 g serve), copper (1.65 and 1.63 mg/30 g serve), magnesium (158 and 142 g/30 g serve), manganese (7.33 and 8.41 mg/30 g serve) and phosphorus (437 and 427 g/30 g serve). Despite a high fat content, the fatty acids profile was predominantly polyunsaturated and monounsaturated types. The Lincang walnuts were similar in macronutrient composition to the Xinjiang and Californian-sourced samples, but the Lincang ones were higher in some of the B vitamins (niacin, thiamin, and vitamin B6) and minerals (manganese and to a lesser extent copper, iron, phosphorus, and potassium). The serotonin concentration in Lincang walnuts (7.6 and 7.2 mg/30 g serve) was over double that found in Californian walnuts (2.9 mg/30 g serve) and higher than Xinjiang walnuts (5.5 mg/30 g serve). Conclusion The nutrients present in Lincang walnuts confer a range of well-established health benefits. One area of particular interest is the role that walnuts may play in brain function owing to the combination of nutrients and phytochemicals present. In addition to direct consumption of walnuts, there are many options for the development of functional food products, including walnuts as ingredients, to promote regular consumption of walnuts for improvement of health.
Development of Eggless Cake Using Grass Carp (Ctenopharyngodon idella) Protein Concentrate and its Quality Attributes
Purpose The purpose of this study was to explain the quality of 5%, 8%, and 12% of grass carp fish protein concentrate (FPC) supplemented cake. Proximate composition, batter rheology, texture analysis, baking loss, color evaluations, and sensory analysis were performed to explain the quality. Materials and Methods Grass carp fish of about 40 cm length and 4 kg weight, sugar, flour, vegetable oil, baking soda, and baking powder were bought from the local market in Wuxi, Jiangsu, China, while vanilla essence, hydroxy propyl methyl cellulose (HPMC) and glycerol monostearate (GMS) were obtained from Jiangnan University Food Science Laboratory. Results and Discussion An impressive increment in the crude protein (9.10-16.75%), crude fat (10.39-12.30%), and ash (1.22-1.35%) were noticed for FPC supplemented cake. With the increase in FPC quantity, the viscosity of batters lightly decreased (106.41-106.00) and specific gravity increased from 0.9619-1.0073. A non-uniform change was observed in hardness but gumminess and chewiness were increased while cohesiveness and elasticity were found to be decreased. Baking loss (CL) was increased (10.28-11.13) with an increasing level of FPC. The brightness (L*), yellowness (b*) and redness (a*) of FPC 5%, 8%, and 12% fortified cake was recorded as 59.56-57.15, 29.23-31.24, and 10.85-12.75, respectively. Conclusion The cakes prepared with 12% FPC have high nutritional value but showed low sensory attributes due to its dark color and slight fishy flavor while cakes prepared with 8% FPC supplementation revealed the best results for all sensory attributes. In short, a protein-enriched with acceptable quality and sensory attributes, the cake could be prepared by 8% FPC incorporation and eventually could assure effective utilization of fish.
Reproductive Biotechnology Options for Improving Livestock Production: A Review
Reproductive biotechnology is one of the options which have a role in the improvement of livestock. It is a technology that improves livestock production by improving the reproductive insufficiency of the animal through different techniques. These are artificial insemination (AI), cloning, estrus synchronization, embryo transfer (ET), transgenesis and in vitro fertilization. These techniques are very important techniques to advance livestock production and to meet the people’s demands now-a-day. These reproductive biotechnologies have a dramatic effect on the world’s economy through the improvement of livestock genetics, preventing disease, facilitate transportation, keeping endangered animals and reducing economic loss. Artificial insemination in animals was originally developed to control the spread of disease, avoiding the transport of animals with potential pathogens to other animal units for mating and avoiding physical contact between individuals. The use of semen extenders containing antibiotics also helped to prevent the transmission of bacterial diseases. AI is broadly used in developing countries including Ethiopia. Even if reproductive biotechnologies are effective to change livestock production status of the countries, they are not applied routinely due to the presence of different challenges. Therefore, this review highlighted the major reproductive biotechnology options and their roles in the improvement of livestock production.
Lycopene: Implications for Human Health–A Review
Lycopene is one of the six major dietary and serum carotenoids, and a potent antioxidant and anti-inflammatory agent. A large and growing body of scientific evidence supports the role of lycopene in multiple areas of health, including cancer, prostate, cardiometabolic, lung, skin, and liver health, and elucidates lycopene’s mechanisms of action. This paper provides an overview of several benefit areas, specifically prostate, testes, cardiovascular, liver and skin health.
Therapeutic Value of Garlic (Allium sativum): A Review
Garlic (Allium sativum) is a source of medicine in many ways in human beings in routine life as well as in animals and its leaves, flowers, and cloves have been used in traditional medicine for a long time. Research in recent decades has shown widespread pharmacological and therapeutic effects of A. sativum and its organosulfur compounds especially allicin. The most important chemical constituents of this plant are organosulfur compounds such as allicin, diallyl disulphide, S-allylcysteine, and diallyl trisulfide. These chemicals were used for the treatment of inflammation, cancer, blood pressure, atherosclerosis, and hyperlipidemia as praised by several authors. Additionally, extracts of garlic have been used to treat various diseases and have shown anti-viral, anti-bacterial, anti-fungal, anticoagulative and antioxidant effects. However, few adverse effects have been found with garlic are nausea and vomiting when high quantity consumed. To review the therapeutic values of garlic and its importance in human and veterinary practices. Garlic is safe and rich sources of biologically active compounds with low toxicity. Further studies are needed to confirm the safety and quality of the plants to be used by clinicians as therapeutic agents.
Product Development and Quality Evaluation of Biscuit and Ready-to-Eat Snack from Cowpea-wheat Flour Blends
Aim The research was conducted with the aim to develop biscuit and ready-to-eat snack product from cowpea flour incorporated with wheat flour. Methods The wheat and cowpea flour blends were prepared in five blending ratios including B1 (90:10), B2 (40:60), B3 (65:35), B4 (78:22), and B5 (53:47); respectively. The D-optimal mixture design software was used for flour blend formulation. Biscuit and extrudate products from cowpea and wheat blends were analyzed. Quality characteristics parameter used for value-added products includes physical, functional, proximate, mineral and microbial quality. Furthermore, bioactive components and sensory quality evaluation were also investigated. The biscuit samples were prepared at a baking temperature of 205 °C for 10-minutes holding time. The extrudate samples were also manufactured at feed moisture (18 and 21%), barrel temperature (100, 110 and 120 °C) and screw speed (175 and 220 rpm). Results The result for crude protein analysis of biscuit (B3) and extrudate (Ex-3) samples was revealed that 15.972±0.125, and 15.915±0.251; respectively. The result for microbial quality analysis of biscuit (B3) and extrudate (Ex-3) samples was also shown as aerobic bacteria count of 44×10-5, 42×10-5 and yeast and mold (un-detected); respectively. The highest overall sensory evaluation of biscuit (B3) and extrudate (Ex-3) samples score were found 7.6 and 7.14; respectively. Conclusion Based on quality evaluation parameters, 35% cowpea flour with 65% of wheat flour blending ratio reveled sensor acceptable for biscuit production and manufacturing of ready-to-eat snack.
Physico-Chemical, Surface and Thermal Properties of Date Palm Pollen as a Novel Nutritive Ingredient
Background Date palm pollen (DPP) is a natural product well-known in folk medicine in the Arab world. It is used to improve the fertility of human beings and studies have tested this activity on rabbits and rats. In the region of Sfax from Tunisia, a huge quantity of DPP could be discarded. Taking into account of the richness of this typical product of different components and of the trend of producing food supplements that could be sold at medium price comparing with the existing product, DPP was analyzed on the basis of physical and chemical properties in order to promote its use as a techno-functional ingredient in the agri-food and pharmaceutical field. Results X-ray diffraction showed that DPP is characterized by an amorphous structure which leads to better techno-functional properties while stored in a water-air-tight container. Findings proved that DPP is capable to reduce the surface tension. Collected data from thermal analysis proved that DPP is thermally stable during storage and in different food systems. Conclusion The present study demonstrated that DPP could be used in the agri-food and pharmaceutical field. The obtained results help to define the suitable storage conditions of DPP and to predict its behavior when used as an ingredient. DPP can be used as a whole in food formulations or after extracting protein which is the main responsible agent for surfactant property. DPP proteins might be used as a food supplement in commercial sports nutrition products that can be sold at medium prices compared to some existing products.
Contamination Status of Water, Fish and Vegetable Samples Collected from a Heavy Industrial Area and Possible Health Risk Assessment
Aim The present study was conducted to extract information about heavy metal pollution in water of Karnaphuli river and to assess the risk to public health occurred from consumption of heavy metal contaminated foodstuff like fish and vegetables collected from the adjacent area of Karnaphuli river which receives a huge amount of industrial and domestic wastes from kalurghat heavy industrial area, Chittagong, Bangladesh. Methods Energy Dispersive X-ray Fluorescence (EDXRF) Spectrometer (Model: Epsilon 5) was used as major analytical technique for determining elemental concentration. For assessing toxicity level of analyzed foodstuffs and associate health risk problem some indices like metal pollution index (MPI), health risk index (HRI) and hazard index (HI) were also estimated. Results The mean value of physicochemical properties like pouvoir hydrogène (pH), electrical conductivity (EC), total dissolved solid (TDS), salinity of river water were found 6.8, 745.5 μS/cm, 458.2 mg/L, 747.4 μS respectively showing that those values are much lower than the Department of Environment (DoE) of Bangladesh suggestive value, indicating safe for irrigation but EC and salinity are higher than the DoE suggestive value for drinking water. In water, the mean concentration of heavy metals in Karnaphuli river was found in the sequence of Fe>K>Cr>Mn>Zn>Cu>As=Ni=Hg>Pb. Chromium, Manganese, Iron, Zinc, and Mercury concentrations are higher than World Health Organization (WHO) standard 2011, United States Environmental Protection Agency (USEPA) 2009 and Bangladesh Standard for drinking water but other elements are within the safe limit. All metal concentrations in water are below the Bangladesh Standard for Irrigation except Iron (Fe). The decreasing trend of heavy metals (mean) in all the vegetable was Fe>Zn>Cu>Cr>Ni>Pb>Co and for all fish was Fe>Mn>Zn>Cr>Ca>Se>Co>Cu>K. Metal pollution index (MPI) for fish and vegetable is high enough to cause any detrimental effect on human. Estimated daily intake (EDI) value for fish followed a decreasing sequence Fe>Mn>Zn>Cr>Cu>Ni=As>Pb and for vegetable samples Fe>Zn>Cu>Mn>Cr>Ni>Pb>As respectively. Health risk assessment (HRI), and hazard index (HI) value are less than one for fish but HI value is greater than one for most of the vegetable samples analysed. Conclusion From the overall study it can be concluded that the mean value of physicochemical parameters (pH, EC, TDS, salinity) in river water were much lower than the DoE of Bangladesh suggestive value, indicating safe for irrigation but not safe for drinking. Fishes are safer for human consumption than vegetables collected from that particular area and hence, suggested to consume those vegetables at lower amount in the diet to reduce any detrimental effect.
Demonstration of Technologies and Training of Growers for Handling and Value Addition of Fruits and Vegetables in Gilgit-Baltistan
Introduction The present activity was conducted to execute fruit handling, processing, preservation, dehydration and value addition trainings in Gilgit-Baltistan, to control wastages/losses of fruits and vegetable which is above 60% of total production. Objectives To prepare fruit pulp for fruit preservation using potassium metabisulphite (K2O5S2). To develop household level methods for development of value added products like fruit jam, tomato paste, mix vegetable pickle and dehydrated apricot. Methods The research work for method development was carried out at Pakistan Council of Scientific & Industrial Research (PCSIR) Skardu, Gilgit-Baltistan, Pakistan. Methods were developed with recommended dosages of chemical preservatives. A total of two days training courses were conducted focusing fruit handling, processing, preservation, dehydration and value addition of fruits and vegetables at 4 different locations in 4 districts of Gilgit-Baltistan (Skardu, Diamer, Hunza and Shigar). Results In each district, 4 training courses were conducted at 4 different locations and in each training there were 30 participants. The participants included fruit growers/farmers. A total of 480 fruit growers were trained in all the 16 training courses in 4 districts. The farmers also trained in use of fruit processing machinery as pulpier, washer, cutter, etc. Conclusion The basic objectives of training were to control wastages/losses of fruits, income generation of fruit growers through sale of fruit, value added products and to contribute to ensure food security issue in Gilgit-Baltistan.
Influence of Heat Treatment and Microfiltration on the Milk Proteins Properties
Heat treatments are the established food technology for commercial processing of milk. However, degradation of valuable nutrients in milk (as proteins) and its sensory characteristics occur during these processes due to substantial heat exposure. The most important reactions that occur during milk heat treatment are the whey proteins denaturation, its interactions with the casein micelles and aggregation/dissociation of the casein micelles. Microfiltration represents an emerging food processing technology allowing gentle milk preservation at lower temperatures for similar, or better, nutritive value, microbial removal, and shelf stability. Thus, the aim of this work is to review the existing studies on the effects of microfiltration on milk proteins by comparing with the effects of heating treatments.
Evaluation of Different Varieties of Pea under Agro- Climatic Conditions of Gilgit-Baltistan
Introduction Pea (Pisumsativum L) is an important crop which is used both as food and fodder purpose. Peas are highly nutritious; pea is used both as vegetable and pulse. Materials and Methods Five pea varieties were evaluated for their performance at mountain agricultural research centre (MARC), Juglote, Gilgit during 2017. The varieties are climax, pasan, rondo, meteor and green feast. Results Differences among plant heights of pea varieties were significant with maximum plant height of 85.25 cm noted in plots of variety climax, while the minimum plant height of 45.75 cm was recorded in plots of variety rondo. Number of branches per plant of the different varieties ranged significantly from a minimum of 2.15 (green feast)to a maximum of 4.00 (meteor). Average number of pods per plant varied significantly between 10.84 and 13.71.Maximum pods per plant were found from variety climax (13.71) followed by green feast (13.58). Maximum pod length of 7.900 cm was recorded for variety Rondo, followed by variety green feast with pod length of 5.800 cm, while the minimum of 5.220 cm was recorded for the verity meteor. Maximum pod weight 26.29 kg per plot was obtained from variety climax, followed by 21.75 kg per plot from variety green feast, the minimum pods weight was recorded for variety meteor 16.20 kg per plot. Difference in pods yield of the five varieties were significant, with a maximum pods yield of 3585 kg per hectare recorded for variety climax, followed by 3545 kg per hectare for cultivar green feast and minimum of 2491 kg per hectare noted for variety rondo. Conclusion Therefore, variety climax being the highest yielder can be recommended to the pea growers of Gilgit-Baltistan for commercial cultivation.
Application of Antioxidants in Food Processing Industry: Options to Improve the Extraction Yields and Market Value of Natural Products
Antioxidants are substances that are capable of slowing down the autoxidation process of other compounds or neutralize free radicals. They have been used in food processing industries as a means to hinder oxidation, enhance flavor, aroma and color. Antioxidants have also been used and valued for treatment of various diseases such as cancer and coronary heart disease. Even though, synthetic antioxidants including butylated hydroxytoluene (BHT) may cause side effects to human health and presumed unsafe to be used, they are the ones in a great use in the area of food processing industries as most food and pharmaceutical products contain them. The objective of this review work is therefore to provide an overview of the findings related to the presence of antioxidants in plant sources particularly those that have not been extensively studied and evaluated such as fruits and vegetables by-products. To minimize their effects, researches have been conducted aiming to substitute them with antioxidants from natural sources. Recent studies show that synthesis of natural antioxidants from fruit and vegetable waste has gained great attention. Further research has to be performed on plant phenols and processing of agricultural and industrial by-products as a potential source for extraction of antioxidants. In order to increase the affirmative effect and usefulness of antioxidants to human health, it is recommended to follow a balanced and varieties of diets instead of taking antioxidant supplements on a regular basis. Therefore, we should consume a diet high in antioxidant rich fruits and vegetables day by day. Furthermore, nutritional importance, promotion of health and prevention against damages caused by free radicals can lead to the potential applications of antioxidants in food industries in more intensified approaches. In a nutshell, antioxidant foods and ingredients are an important component of the food industry and thus reconsidering the health implications of adding antioxidants to foods require unfathomable investigations.
Gluten Free Tortillas of Finger Millet (Eleusine coracana) fortified with Chickpea (Cicer arietinum)
Objective: The objective of the study is to formulate, optimize, and perform a sensory acceptability study on chickpea fortified finger millet tortillas. Introduction: Researches have shown potential health benefits of finger millet in many health conditions due to its nutritional content. However, the absence of gluten in finger millet flour prevents binding properties required to formulate tortillas. Methods: We developed a gluten free flour composition of tortilla consisting of chickpea fortified finger millet flour (30% w/w chickpea flour). We further optimized it with 2% sugar, 4% of glycerin and 15% of starch (rice, potato, and tapioca) to enhance functional and sensory properties. Results: The results showed that there was no significant difference in chemical and nutritional content of tortillas with different starches but some physical differences were observed. The descriptive sensory analysis was conducted that eliminated tortillas with tapioca starch due to least likeability. The sensory acceptability study showed that overall likability was slightly higher for tortillas with potato starch in comparison to rice starch which correlated with higher scores for taste, texture, and aroma of the tortillas with potato starch. On the other hand, the appearance of the rice starch was preferred in comparison to tortillas with potato starch which correlated with the smooth and spreadable characteristics of rice starch. Conclusion: The results indicated that incorporation of potato starch results in the formulation of chickpea fortified finger millet tortillas with acceptable textural and sensory properties which would be a gluten-free, nutrient-dense alternative to traditional tortillas.